Thursday, January 12, 2017
Bacon Caramel Sauce
Yield: 2 cups
Smooth, thick caramel sauce infused with bacon flavor
3 slices of bacon
1/2 cup heavy cream
1 cup sugar
5 tablespoons unsalted butter
In a large skillet, fry the bacon until very crispy. Drain on paper towels and set aside.
Add the cream to the pan and let stand for 30 minutes.
At this point, you can very finely chop the bacon to add to the caramel if you are a hardcore bacon lover. If you would just like a smoky essence of bacon, don't utilize the fried bacon and reserve for another use.
In a large heavy bottom pan, heat the sugar until it melts and become a deep amber color, swirling occasionally to ensure even cooking. Watch carefully, it can burn fast!
Add the bacon-infused cream and butter and stir until the butter is melted. The caramel will bubble up dramatically at first and then subside. Be careful!
If you've decided to use the bacon, stir the bacon bits into your caramel sauce now. The sauce will thicken as it cools.
Inspired by A Cook's Quest